Easiest Way to Make Tasty Mikes EZ Crab Cakes

Without fail making ultimate Mike's EZ Crab Cakes easy, yummy, practical.

Good Evening every body, at this time you get present recipe Mike's EZ Crab Cakes with 16 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 8 stages of easy cooking Mike's EZ Crab Cakes.

Ingredients for Mike's EZ Crab Cakes

1. Prepare 2 : lbs Fresh Or 4 (6 oz) Cans Lump Crab Meat [fully drained & picked for shells].

2. Needed 1 Cup : Regular Bread Crumbs [+ 1 cup reserves for coating].

3. Needed 1/2 Cup : Roasted Garlic Bread Crumbs.

4. Needed 2 tbsp : Minced Parsley [+ reserves for garnish].

5. Prepare 3 : LG Green Onion Stalks [fine chop].

6. Prepare 1/2 Cup : Multi-colored Bell Peppers [fine chop].

7. Needed 1 tsp : Minced Garlic [+ 1 tsp Lemon Pepper & Black Pepper to taste].

8. Needed 2 tsp : Brown Mustard.

9. Needed 4 Dashes : Hot Pepper Sauce.

10. Needed 2 Dashes : Worshestershire Sauce.

11. Needed 1/4 Cup : Mayonnaise.

12. Needed 1 tsp : Old Bay Seasoning.

13. Prepare 1/2 : LG Lemon [juiced + reserves for garnish].

14. Prepare 1 : LG Egg.

15. Prepare : Frying Oil [as needed].

16. Needed 1 Packet : Knoors Hollandaise Sauce [optional].

If all ingredients Mike's EZ Crab Cakes it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Mike's EZ Crab Cakes

1. A great brand of crab meat!

Check closely for any shells..

1. Mix everything together except for oil, hollandaise sauce and anything that says, "+ reserves."

Add crab last and don't over mix. You'll want those lumps in this dish..

1. Make your crab cakes to the size you desire. Smaller or larger. [smaller are less likely to fall apart upon flipping] It's up to you.

Before plating your cakes on a plate, lightly spray plate with Pam to keep them from sticking..

1. Place cakes in the fridge for 1 full hour to chill. Otherwise they'll fall apart while frying..

2. After 1 hour, pull cakes from fridge and generously coat/pack cakes well with your reserved bread crumbs..

3. Place oil in a pan and heat. Fry crab cakes until they're golden brown. About 5 minutes.

Be careful when flipping them. Allow them to fry on one side for as long as you can without burning before gently flipping them.

Upon flipping, use a spatula to lift cakes and another spatulas back side to secure the cake on its top. Then flip.

Drain cakes on paper towels..

1. If opting, make your Hollandaise Sauce as per manufacturer's directions. Know it will require both milk and butter.

For additional flavor, add a couple of dashes of Old Bay and cracked black pepper to your sauce..

1. Serve straight or, lightly drizzle Hollandaise Sauce over your crab cakes and garnish with fresh parsley.

Definitely serve with lemon wedges to the side. Enjoy!.

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